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The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis ...
Ten and thirty cassava genotypes producing wildtype and amylose‐free (waxy) starch respectively, are grown at low (LA) and intermediate (IA) altitudes (<213 and >900 m above sea level (m.a.s.l.) respectively). The functional properties of the starch from these materials are analyzed. The relative...
In the tropics, cassava starch is produced at artisanal and industrial scales. This paper focuses on a new methodology enabling the technoeconomical comparison of small-scale cassava starch manufacturing process (1–5 t of starch/day) in two markedly different contexts (Colombia and Vietnam). Meas...
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